Chicken Pasta in Creamy Tomato Sauce

Cook pasta in salted water with 1 Tbsp olive oil until aldente according to package instructions. Rinse, drain, and set aside.

Trim chicken, season both sides generously with salt and pepper. Heat a large deep pan with 2 Tbsp oil over medium heat. Add chicken and sauté the first side until golden brown (5 minutes), flip, cover and sauté another 5 min or until done. Remove from pan and rest 10 minutes before slicing against the grain.

In the same pan, over med/high heat, add diced tomatoes, green onion, 1/4 tsp chili flakes, 2 Tbsp chopped basil, pressed garlic clove, and 4 Tbsp butter. Season with 1/8 tsp black pepper or to taste. Add 1 cup wine and cook stirring occasionally until the mixture is soft and most of the wine has evaporated.

Once there is only 1/4 cup liquid remaining, stir in 1/2 cup heavy cream and 1/2 tsp salt or season to taste.

Add back the chicken then season to taste if needed. Warm through gently for 2 minutes then toss the pasta with the sauce. Serve with parmesan, chopped fresh parsley, and more diced tomatoes for extra freshness.